Sautéed Green Bean, Mushroom and Cipollini Onion Casserole

Sautéed Green Bean, Mushroom and Cipollini Onion Casserole

With the holiday season upon us, it's hard to stay focused on healthy eating. Here is a healthier version of the traditional green bean casserole. Just as yummy, minus all the cream, with Broth Masters Bone Broth for added nutrient rich benefits. Mise en place: Steps 2 & 3 of the green bean casserole, Onions and Mushrooms, can be made a day ahead of time and refrigerated.

Crispy Onions: (can not be made ahead)

  • 1 large onion, sliced very thin
  • 1 cup extra virgin olive oil
  • Kosher salt

Green Bean Casserole:

  • Reserved extra virgin olive oil from crispy onions
  • 1 lb sliced button and/or shitaki mushrooms
  • 2 lbs cipollini onions or pearl onions
  • 4 garlic cloves, minced
  • 1 tsp fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • ½ cup dry white wine
  • 2 cups Broth Masters Bone Broth
  • 2 pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 2 tbls all purpose flour
  • ½ white wine
  • Kosher salt
  • Fresh ground pepper


Crispy Onions:

  1. Line a baking sheet with paper towels. 
  1. In a large sauté pan over medium heat, heat olive oil until adding a slice of onion sizzles. Add all onions and cook for 20 to 30 minutes, or until golden brown and crunchy. Take your time with this step; the payoff is crispy, crunchy onions.
  1. Transfer to baking sheet, sprinkle with kosher salt and pepper.

Green Bean Casserole:

  1. Preheat oven to 350°F. Grease a large casserole dish or Dutch oven.
  1. In a large sauté pan over medium high heat, sauté mushrooms in 1 tablespoon of reserved olive oil for 5 to 7 minutes, until golden brown and slightly crispy on the edges. Season with salt and pepper, and transfer to a bowl. Set aside.
  1. Warm 2 tablespoons of reserved olive oil in a large sauté pan over medium heat. Add Cipollini onions, season well with salt and pepper and cook, turning occasionally, until onions are a deep caramel brown, about 45 minutes. Add garlic and thyme to the pan and continue cook for 1 minute, until the garlic has softens and is fragrant. Transfer onions and garlic to the bowl with mushrooms.  

At this point you can refrigerate for one day.

  1. Add 2 tablespoons more of reserved olive oil to the pan. Add flour and whisk together with oil. Pour in white wine and cook for 1 minute. Pour in broth, and whisk into a thick sauce. Add mushrooms and onions back to the pan and stir to combine. 
  1. Toss green beans with 1 tablespoon of reserved olive oil, salt, and pepper. Then fold green beans into the sauce. Pour into prepared casserole or Dutch oven, and bake uncovered at 350°F for 20 minutes. Sprinkle crispy onions on top, continue baking for 10 more minutes.